TOPPING

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

3

In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients.

4

Fold in the carrots and nuts. Spread evenly into the prepared pan.

5

Bake for 45-50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. (Watch the time as my oven is a little unpredictable. As long as you test it with a toothpick, it's fine!)

6

Combine cream cheese, butter, powdered sugar and vanilla in bowl and blend until light and fluffy. Spread on cake. Sprinkle nuts on top.